Abstract:In this study，Guizhou Eriobotrya japonica pulp was used as raw material，and the changes in pH，total acid content，total phenol content，total sugar，flavonoids，1，1-diphenyl-2-picrylhydrazyl（DPPH）free radical scavenging rate，2，2'-azinobis-（3-ethylbenzthiazoline-6-sulphonate）（ABTS）cation radical scavenging rate and sensory score during its fermentation using Lactobacillus bulgaricus，Lactobacillus acidophilus and Lactobacillus plantarum were investigated.The correlation between indicators was also analyzed.The results showed that L.plantarum had the strongest growth activity and the three lactic acid bacteria exhibited good production of acid using E.japonica pulp as fermentation substrate.During the fermentation process，the scavenging rate of total phenols，flavonoids and DPPH free radicals showed a downward trend，while the total sugar content tended to increase and then decline under the influence of the metabolic activity of lactic acid bacteria.Among them，L.plantarum had the best antioxidant activity.Lactobacillus had an impact on the sensory profile after fermentation，and the highest sensory score was obtained when L.plantarum was fermented for 30 h.Therefore，L.plantarum was more suitable for the fermentation of loquat pulp.